15th Century – Monks & Monasteries
Cordial-like liquids were made by monks as herbs were grown in or near the monasteries. Cordials in more organised form certainly goes back to the late Renaissance of the 15th and 16th centuries.
Across states, that are now part of Italy, apothecaries where administering herb cordials for health reasons. Aqua Vitae, literally The Water of Life, became common in many countries. The word still exists today in the Nordic Akvavit/Akevitt/Aquavit and in the even more common word whisky (or whiskey) derived from the Gaelic Uisge Beatha meaning Water of Life.
These stronger spirits may well have been life giving or invigorating, but they could be very rough as few understood how to distil properly. The distilled liquid, be it from grain or grapes may have been strong but would have tasted horribly from the fusel oils not removed through the distillation. As such, spices, herbs, and honey were added, not so much for the sake of healing, but to overpower the strong taste. Today whisky has nothing added, but once heather, honey or local flowers were part of the drink. However, gin and aquavit go back to this time of poor distillations when juniper, dill, caraway or other herbs were used to overpower the odor and taste. Along the way, distillers learned how to rectify and remove bad flavours.